40g Trewithen butter
150g Chopped Bacon
150g Trevilley Farm leek – finely chopped
250ml Helsett Crème Fraiche
Juice and zest of one lemon
Salt and black pepper
Small bunch of Trevilley Farm Flat-Leafed Parsley – finely chopped
Parmesan (or cheese of your choice)
Preparation time: 15mins,
Cooking time: 15mins
Cook the spaghetti in boiling, slight salted water.
In the meantime, fry the bacon on a low heat until the fat releases from the bacon.
Turn up the heat on the bacon and fry until it is coloured – approx. 5mins.
Add the leek – cook for another 5mins approx.
Add the crème Fraiche until it starts to boil and reduce slightly.
Drain and set aside the pasta.
Add the lemon juice and zest to the sauce.
Season with slat and pepper and the chopped parsley, mix with the pasta and serve.